In these turbulent times, it’s comforting to make a simple vegetable soup from whatever you happen to have in your fridge and pantry. I made a pot after breakfast this morning that is simmering on the stove right now. Here’s my recipe:
- Look in your fridge’s vegetable bin for an onion, carrots, celery, squash (yellow or zucchini).
- Chop up a half (if small) Vidalia onion and cook on low heat in a stockpot drizzled with a little olive oil.
- Chop up 2 carrots into bite size pieces; ditto for the peeled yellow squash or unpeeled zucchini squash – use half of the vegetables if they are good-sized.
- Take the leafy parts of celery hearts, rinse and chop up – add all to the pot and stir.
- Open a can of Del Monte stewed or diced tomatoes without salt with garlic and oregano. Pour into the pot and add two cans of spring water.
- Use a container of Knorr beef broth gelatin and add to the pot. Stir well – or use a can of beef broth instead.
- Put on the lid and simmer for a couple of hours so the soup has a chance to soften and meld together. Taste for saltiness and add more water if needed to correct the seasoning or if the soup is too thick. Add a handful of small macaroni or pasta 20 minutes before serving if desired.
- Serve bowls of soup with toasted dark pumpernickel bread – which crisps up beautifully on the surface and remains chewy in the middle. I butter my toast with unsalted Kerrygold butter. Serve the toast alongside the soup.
Benefits of this soup are that you usually have all or most of the ingredients already in the fridge and pantry without having to go to the store so that you can make it on the spur of the moment. Other vegetables such as beans, lima beans, peas, corn, tomatoes can all go into the pot. What I have to watch out for is that I’ve laid up a few cans of the stewed tomatoes and the beef broth (either in gelatin or can form) in the pantry beforehand.
Goodness in a pot. Honestly, it will make you feel better, no matter what kind of day you are having.